Chicken Pot Pie

Pot Pie Dough:

• 3 c. flour
• 2 eggs
• 1 Tbsp. shortening
• 1/2 - 3/4 c. water

Chicken Broth:

• 3 lb. whole chicken
• 2 quarts of water
• 4-6 medium potatoes
• 2 c. diced celery
• 1 c. diced carrots
• 1 small diced onion
• parsley to taste
• salt & pepper to taste

To prepare pot pie dough: combine flour, eggs, and shortening. Knead it with your hands adding water small amounts at a time until the dough holds together. Roll out into a thin sheet on a floured board. Cut into 2 inch squares, and let dry about an hour.

Meanwhile, cook chicken in 2 quarts of water until tender. Cool and debone and set aside.

Add all remaining chicken mixture ingredients to boiling broth and cook about 10 minutes. Drop pot pie squares into boiling broth a few at a time, turn heat down to medium, stir frequently. Add chicken to broth, heat through.

Chicken Pot Pie #2

• 4 lb. whole chicken
• 2 quarts water
• 1 tsp. salt
• 5 potatoes, diced
• 2 c. corn
• 1 medium onion, diced

Pot Pie Dough:

• 2 c. flour
• 1/2 tsp. salt
• 2 eggs
• 4 Tbsp. water

Cook the chicken in 2 quarts salted water until tender. Cool and debone, set aside. To the boiling broth add: potatoes, corn, and onion. Cook for 10 minutes.

To prepare pot pie dough: combine flour and salt. Beat eggs with 4 Tbsp. water. With a fork work into flour and salt until you have formed at stiff dough. Add more water if mix is too dry. Roll dough out onto a floured board until thin. Cut into 2 inch squares. Drop Pot Pie dough into boiling broth a few at a time and cook about 20 minutes. Stir chicken pieces in and heat through.

Here's some dough recipes to add to your favorite stock.

#1

• 1 1/2 c. flour
• 3 Tbsp. butter or margarine
• 1/4 c. milk
• 1/2 tsp. salt
• 1 egg

Combine all ingredients and work by hand until dough holds together. Roll out onto floured board until thin. Cut into squares.

#2

• 2 c. flour
• 2 tsp. baking powder
• 1/8 tsp. salt
• 1 Tbsp. butter
• 1 egg
• milk (a few tsps. to moisten)

Mix ingredients and add enough milk to form a ball. Roll on a floured board and cut into squares.

Here's a way to make a delicious pot pie dinner, in a flash.

• 1 can of white chicken meat
• 1 can of Veg-All
• 1 to 1 1/2 cans of chicken gravy
• 1 double frozen pie crust
• salt & pepper and sage to taste

Combine chicken (break up a bit with fork), Veg-All, gravy, and seasonings in a mixing bowl. Seperate pie crusts and pour mixture into one. Place the other crust on top and wait a few minutes for it to thaw a bit. Then pinch together. Bake at 350 degrees until crust in done (about 1/2 hour).

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